Broccoli Cheese Soup

I love soups at this time of year.  I think I've only attempted making broccoli soup twice in our entire marriage but this is a recipe I will definitely make again!  It's easy and super tasty.  This recipe comes from Mel's Kitchen Cafe, although I've modified it just a bit. 

Broccoli Cheese Soup

1 3/4 cups chicken broth (1 can)
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese  (Didn't have so used another 1/2 cup sharp cheddar.)
2 1/2 to 3 cups chopped, lightly steamed broccoli  (I didn't steam mine quite long enough.  You want it to be soft, not crunchy, but not soggy because once you add it to the pot your soup is pretty much ready to serve...so it doesn't cook much more.)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Banana Bars with Whipped Cream Cheese Frosting

I made these for Ben's birthday.  He's not a big chocolate guy...not a big cake guy, for that matter.  But he does like banana, so I thought I'd try these banana bars instead of something more traditional.  They were a hit!  Ben had two pieces!  That's saying something.  The recipe makes quite a bit of frosting so you could try halving the recipe or just plan to spread frosting liberally on the bars!

Banana Bars with Whipped Cream Cheese Frosting

Banana Bars:

½ cup butter, softened
1 ½ cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas

Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Frosting:

1 (8 oz) package cream cheese, softened to room temperature
1 cup powdered sugar
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream

In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost!

Banana Cream Pie for a Pinch

This recipe comes from The Sisters Cafe.  It's a quick and easy alternative to 100% homemade pie when you don't have a lot of time.  (Or in my case, when you're cooking Thanksgiving dinner and there are so many components to the menu!) 

1 - 3.4 oz box of instant vanilla pudding (sugar free works too)

1 c. cold water

1 - 14-oz. can sweetened condensed milk (don’t use Walmart brand – gritty)

2 graham cracker crusts

2-4 bananas

1 pint whipping cream

1/3 c. powdered sugar (Or more, depending on desired sweetness.  Just taste it as you go...I used closer to 1/2 c.)

 

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.  (Be patient.  If you've never made homemade whipped cream it takes a bit to get it to stiffen.)

Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts–you’ll need them later!  Set the banana filled crusts aside. 

 

Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare  sweetened  whipped cream (whip the remaining cream with 1/3 - 1/2 cup powdered sugar) and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a little moisture.  Enjoy!

 

Buttermilk Ranch

Lately I have been making my own dressings.  This has been my go-to recipe for ranch dressing - it is delicious!  I found that I like this dressing better with a small garlic clove instead of a large one.  The smaller clove gives just the right amount of garlic without being overpowering. 

Buttermilk Ranch

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed


Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Leftovers will last about a week in the fridge.

Beef Soup Provencal

When Ben and I were first married we lived in a small condominium complex with other newly married couples.  I was still learning how to cook and my neighbor Kristen was a pro at it.  She passed on many a recipe to me in those days and this is one of them!  This soup is healthy, tasty, perfect for a cold day AND takes very little time to make.

Beef Soup Provencal

1 lb. ground beef (I used 1/2 lb. of ground turkey.) 
15 oz. can white beans, rinsed and drained
14 oz. ready-to-serve vegetable broth (I've substituted beef broth or beef bouillon with good results.)
14 oz. can diced tomatoes with garlic, basil and oregano
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. dried rosemary leaves, crushed
4 cups coarsely chopped fresh spinach
Parmesan cheese, freshly grated

In a large saucepan, brown beef and drain off grease.  Stir in beans, broth, tomatoes and seasonings.  Bring to boil, then reduce heat and simmer uncovered for five minutes.  Stir in spinach.  Continue simmering for another five minutes.  Sprinkle with grated Parmesan cheese and enjoy! 
 

Layered Mint Candies

Several years ago my friend Marianne made these for a Christmas party.  She was kind enough to share her recipe and I've made them each Christmas season since.  Our church had an early Christmas gathering this past week and each of the women were supposed to bring a favorite holiday treat...I brought these.  I think of them as homemade Andes mints. 

Layered Mint Candies

1 T. butter
1 1/2 lbs. white candy coating, divided (You can get this at Walmart.)
1 cup (6 oz.) semisweet chocolate chips
1 tsp. peppermint extract
4 drops green food coloring
3 T. heavy whipping cream

Line a 13X9 pan with foil.  Grease the foil with the butter and set aside.  In a saucepan on the stove top or in the microwave, melt 1 lb. of the candy coating with the chocolate chips.  Spread half into the prepared pan and set the remaining mixture aside.  Melt the remaining candy coating.  Stir in mint extract and food coloring.  Stir in the cream until smooth.  Spread over the first layer of chocolate.  Refrigerate for 10 minutes or until firm.

Warm the reserved chocolate mixture if necessary and spread over the mint layer.  Refrigerate for 1 hour or until firm.  **I like to refrigerate for 20-30 minutes and then slice my pieces before refrigerating it fully.  The candy seems to crack less if you cut it before it is completely cold and hard.  When fully refrigerated, lift foil out of pan and break pieces apart (if you pre-cut them) or cut them into squares.  Store in an airtight container in the refrigerator.  

Salvation Army Soup

Several years ago, my neighbor Lesa gave me this recipe.  It's quick, easy and uses up a lot of leftover vegetables.  It's also a great feel-good meal.  Of course, my favorite thing to do with this soup is liberally cover it with cheese. 

Salvation Army Soup

1 lb. ground beef  (I substituted ground turkey this last time with no problem.)
2 cans diced tomatoes
1 quart (4 cups) water
2 large potatoes, cubed (I used four small red potatoes.)
5 carrots, diced large (I never use 5...more like 2 or 3 depending on size.)
1/2 head of cabbage, cut in strips
2 zucchini squash, cubed
3 stalks celery, chopped
1 large onion, cut in chunks
3 beef bouillon cubes
1 T. sugar
Salt and Pepper to taste
1 small bay leaf (I have omitted this before.)
1/2 tsp. dried thyme
1/2 tsp. curry powder
1/4 tsp. basil

In a frying pan, brown and drain the ground beef.  Transfer beef to large stock pot and add all the rest of the ingredients.  Simmer until the potatoes and carrots are tender... About 1 hour.  Remove the bay leaf.  Serve with grated cheese.  

Zupas Wisconsin Cauliflower Soup

Ben's mom was in town a couple of weeks ago and she took us out to lunch at Zupas.  I tried their Cauliflower soup for the first time.  I loved the flavor of it!  My only complaint about their soup is that it has no chunks....it's completely smooth.  So when I made this soup that was the main alteration I made...Instead of blending my cauliflower, I left it in small chunks.  This did make for a slightly thinner soup so next time I will add something to thicken it a bit.  This recipe doesn't taste exactly like Zupas but it's really good.  And a great way to use a head of cauliflower at this time of year.

Zupas Wisconsin Cauliflower Soup

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I omitted.  Unless you are a big fan of Dijon mustard you may want to leave this out.)
1 cup shredded cheddar cheese
1 cup pepper jack cheese (I used Monterey Jack instead because that is what I had.)

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Pumpkin Pancakes with Apple Cider Syrup

I've mentioned before that I love baking with pumpkin at this time of year.  I have a good pumpkin waffle recipe but lately we are more into pancakes than waffles...maybe it's because my waffle iron isn't the greatest, but anyhow, I wanted a good pumpkin pancake recipe and this one is it!  The batter comes out pretty thick making for thick pancakes, which I love, but if your preference is thin pancakes, I would add more buttermilk.  I've posted one recipe for Apple Cider Syrup but I think this one is my new favorite.  It goes GREAT with these pancakes.

Sometimes technology is so frustrating!  I don't know what's going on with Blogger tonight but I cannot get the recipe to post the way it should so the spacing is all over the place.

Pumpkin Pancakes

2 cups flour (Can substitute 1/2 - 1 cup wheat flour for the equivalent amount of white flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Apple Cider Syrup

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Spice Pumpkin Cake

I love this time of year when pumpkin recipes start popping up all over! - Love baking with pumpkin!  I wanted to make a cake for Tyler's birthday on Sunday but we had had the more traditional birthday cake the day before so I wanted to make something a little different.  I had a spice cake mix (don't remember what I ever bought that for) and so I thought I'd google recipes using the cake mix.  I went to Duncan Hines' website and came across this super easy and delicious cake which called for pumpkin - yeah!  I iced it with cream cheese frosting, which really makes anything taste good.

Spice Pumpkin Cake

• 1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
• 2 large eggs
• 1 cup water
• 1 cup canned pumpkin
• 1 cup chopped nuts (I omitted.)

1. Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2. Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
3. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

 At this point I frosted mine with cream cheese frosting:

3 cups powdered sugar
3/4 stick of butter, softened
1 Tbsp. vanilla
1/2 bar (or 4 oz.) cream cheese

**You can also make this cake look like a pumpkin by coloring most of the frosting orange and reserving a small amount to be colored green.  Frost the whole cake with the orange frosting and then add an upside down cake cone to the top center of the cake and paint the cake cone with the green frosting.  For a cute picture see the Duncan Hines website.

Creamy Green Chile Chicken Enchiladas

 

These would have looked so much prettier had I remembered to sprinkle the fresh chopped cilantro on top!  Oh well, they were still very tasty and I will definitely be making them again...a great option when you crave a white sauce enchilada.  

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Buttermilk Wheat Pancakes

Do you like my new plates?  Our cheap set of dishes that we bought when we were first married had seen better days so I bought this set of Corel dishes when they were on a great sale on Amazon several months ago.  I kept them boxed up until the move.  Now I am thoroughly enjoying them!  They are so light weight and don't scratch or chip.

So these are GREAT pancakes!  I love just about anything that calls for buttermilk so these hit the spot with me.  The wheat isn't overly heavy either.  Just loved these with homemade buttermilk syrup.

2 eggs, beaten
3 cups buttermilk
4 Tablespoons oil
1 cup white flour
1 1/4 cup whole wheat flour
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1/2 tsp baking soda

Beat the eggs first and then mix in the rest of the ingredients. Do not over mix. Cook on a hot nonstick pan or griddle.

Southwestern Cobb Salad with Green Goddess Dressing

This salad was delicious!  I LOVED the grilled chicken and the dressing was phenomenal.  It is hearty enough to fill even the male appetites in your home.  This recipe comes from Mel's Kitchen Cafe - love her site.  The only negative thing about this salad is the prep time but it is so worth it!  BTW, I pretty much halved everything and it was just the right amount to feed my family of five with no leftovers.  This recipe also calls for quite a bit of cilantro and I went a little lighter than called for on that...I didn't want the cilantro to be overbearing and it was just right for my taste.

Southwestern Cobb Salad

Chicken Marinade:
1/4 cup freshly squeezed lime juice (2-3 limes)
1/4 cup olive oil
1/4 cup soy sauce
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
3-4 boneless, skinless chicken breasts

Black Bean Salsa:
1 (15-ounce) can black beans, rinsed and drained
1/2 sweet onion (I used vidalia), diced
1/4 cup cilantro, chopped
1 tablespoon olive oil

Yellow Pepper Salsa:
1 yellow pepper, seeded, and diced
1 tomato, seeded and coarsely chopped
1 can large olives, coarsely chopped (I omitted - not a fan.)
1/2 sweet onion (I used vidalia), diced

Avocado Salsa:
2 ripe avocados, peeled and cut into 1/2-inch pieces
Juice of 2 limes
1/4 cup cilantro, chopped
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (I omitted.)

4-5 large eggs
6-8 slices thick-cut bacon (I actually left this out and it was still fabulous but would have been great with bacon too.)
1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces

For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

In another bowl combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.


On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving.  (I just left everything in it's bowl and we started with the lettuce on a plate and topped it with however much of each topping we wanted.)

Green Goddess Dressing

*This dressing is best made up a few hours or a day beforehand to let the flavors blend.

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons low-fat buttermilk
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)
2 green onions, white and green parts, cut into thick chunks
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse or Kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper (optional)

Combine all the ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

Jello Cake

 

There is nothing fancy about this cake but it's kind of fun to make for a change every now and then.  Ben prefers this to any frosting cake.  If you add bananas like I did I would wait until right before you serve this.  

1 white cake mix

1 small box (3.4 oz) fruit flavored jello

1 tub whipped topping or homemade version

Fresh fruit (bananas, strawberries, raspberries...to match the flavor of jello.

Make cake mix according to package directions.  Bake in a 9X13 pan.  Allow to cool.  Poke holes in top of cake liberally with a fork.  Make jello according to package directions but do not add the extra cup of cool water. (So only use half the amount of water.)  Once jello has cooled slightly, pour all over top of cake.  Jello will seep through holes.  Refrigerate until ready to serve or serve immediately with whipped topping and fresh fruit cut up on top. 

Poppyseed Bundt Cake

I guess it's a little bit odd to be on a baking kick in the middle of June, but for whatever reason, it seems to be the case with me.  This was a fun dessert to prepare.  I haven't used my bundt cake pan for a LONG time.  I also have NEVER used poppyseeds before.  Now that I have them on hand I think I'll have to try a poppy seed muffin recipe next.  This is another one from The Sisters Cafe....what would I do without The Sisters?!

1 yellow cake mix (the kind with pudding)
1 (3.4 oz) box of instant vanilla pudding
1 Tbsp. poppy seeds
1/2 cup pineapple or orange juice
1/2 cup oil
1 cup sour cream (I used lite.)
4 eggs

Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 for 45 minutes. 


When cake is about 10 minutes from being done, start the glaze:


Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
1-2 TB corn syrup (can omit)

Bring to a boil–then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. 

Symphony Cookies

 

What can I say?  I love homemade cookies...especially hot right out of the oven.  These cookies are great because they stay nice and puffed up.  I credit the pudding in the mix for that.  These cookies are called "Symphony cookies" because they use a crushed up Symphony chocolate bar in lieu of chocolate or other chips.  I have made these with vanilla and chocolate pudding and both are good but I prefer the vanilla.  (This recipe comes from The Sisters Cafe.)

Symphony Cookies

1 cup butter

3/4 cup brown sugar

1 small box instant vanilla (or chocolate) pudding - 3.4 oz. size 

1 tsp. vanilla

2 eggs

2 1/2 cups flour 

1 tsp. baking soda

*I usually add about 1/2 tsp. salt but the original recipe doesn't call for it.

1 giant (6.8 oz) Symphony bar w/ almonds and toffee bits, chopped

Cream butter, sugar, pudding mix and vanilla until light and fluffy.  Add eggs and beat until creamy.  Combine flour and baking soda in separate bowl.  Add to butter mixture, stirring until combined.  Stir in chocolate pieces.  Drop by spoonful onto ungreased cookie sheet.  Bake at 375 degrees for 9-10 minutes. 

 

Peanut Butter Marbled Brownies

 

I made these the other night for a get-together with some friends and they were gobbled up!  I think this may have been the first time I've ever made brownies from scratch!  I usually just use a box mix and add things to it.  I love the combination of peanut butter and cream cheese in the marble part of this mix.  This recipe comes from The Sisters Cafe. 

Peanut Butter Marbled Brownies

6 oz. cream cheese, softened

3/4 cup creamy peanut butter
1/4 cup sugar
1 egg
2 Tb milk

1 cup butter, melted *for lower fat version read note

2 cups sugar
2 tsp vanilla extract
3 eggs
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
3/4 tsp salt
1 cup chocolate chips

Lightly grease a 9×13 inch baking pan. Preheat oven to 350 degrees.  In a medium bowl, beat together the first 5 ingredients until smooth.  Set aside.

In a large bowl, mix together melted butter, 2 cups sugar, and vanilla.  Mix in eggs, one at a time.  In a separate bowl, combine flour, cocoa, baking powder, and salt.  Mix into the batter.  Stir in chocolate chips.  Spread batter into prepared pan. Drop the peanut butter filling on top by large spoonfuls.  Using a butter knife, gently swirl peanut butter filling through the chocolate batter to create a marbled effect.  Once you are done swirling, you may need to tap the pan on a towel covered counter to make the batter settle.  Bake in preheated oven for 35-40 minutes or until a toothpick inserted one inch from the edge comes out clean.  Cool completely, then cut into small squares.

*To cut calories you can substitute 1/4 cup of applesauce for 1/4 cup of butter.  In fact, with most recipes you can substitute up to 1/3 of the fat with applesauce without compromising the taste.

Peanut Butter Chocolate Chip Cookies

I love homemade cookies and so do my kids!  Ben doesn't have much of a sweet tooth but he does like peanut butter cookies.  I made the first batch without chocolate chips for him and then added the chocolate chips in for the rest of us to enjoy.  These are really tasty and super quick and easy!...my kind of cookie!  As a side note, I've always made cookies with semi-sweet chocolate chips but I happened to buy milk chocolate chips when they were on sale a few months ago and since this recipe calls for them I decided to use them.  I think they go perfectly with the peanut butter cookie - better than semi-sweet would.

Peanut Butter Chocolate Chip Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy)
1 cup sugar
1 cup brown sugar
2 eggs

2 tsp vanilla

2 2/3 cup flour
2 tsp soda
1 tsp salt

1 bag milk chocolate chips (I wouldn't use an entire bag - maybe 2/3.  Half peanut butter chips / half chocolate chips would taste good too!)

Cream butter, peanut butter, sugar and brown sugar together until smooth.  Then add in the eggs and vanilla. In a separate bowl, combine flour, soda and salt and add to butter mixture. Fold in chocolate chips with a wooden spoon.

Bake at 350 degrees for 10-12 minutes.  Just cook until they start to brown and then take them out and let them cool a few minutes on pan before transferring.

Cheesy Skillet Chicken and Rice

I did not plan ahead at all for Sunday's dinner and had to come up with something quick.  This meal came together in no time and tasted great.  We haven't eaten rice in a really long time and both Ben and I enjoyed our long lost friend.  (We ate rice a ton in the early years of our marriage!)  The recipe calls for green beans but I added broccoli instead.  You could use whatever vegetable sounds good to you.

Cheesy Skillet Chicken and Rice

3-4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
8 ounces white button mushrooms, brushed clean and quartered or sliced (I omitted.)
4 medium garlic cloves, finely minced or pressed through a garlic press
1 ½ cups long grain white rice (I used calrose - sticky rice.)
4 cups low-sodium chicken broth
½ pound frozen or fresh green beans (Can substitute broccoli or other vegetable(s).)
1 cup shredded sharp or extra-sharp cheddar cheese
½ cup shredded Parmesan cheese


Pat the chicken dry with paper towels and season liberally with salt and pepper. Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is rippling and hot. Carefully lay each chicken breast in the skillet and cook until the chicken is well browned on the first side, about 3-4 minutes. Flip the chicken with a pair of tongs and let it brown on the second side, about 3 minutes. Remove the skillet from the heat and transfer the chicken to a plate and set aside. Drain all but about 1-2 tablespoons oil from the pan.

Return the pan to medium heat. Add the onion, mushrooms, garlic and ½ teaspoon salt and cook, scraping the browned bits off the bottom and edges of the pan, until the mushrooms begin to soften and start to brown, about 6-8 minutes. Add the rice and continue to cook until the edges of the rice turn translucent, about 3 minutes. Add the broth and bring to a simmer. Add the chicken to the pan and cover, reduce the heat to low and cook until the chicken is no longer pink in the center and the rice is mostly cooked through, about 15 minutes.

Remove the chicken from the skillet again, brushing off any rice that sticks to the chicken back into the skillet. Cover the chicken with foil to keep warm. Stir the green beans into the skillet, stir the mixture well, cover and continue to cook on low until the beans and rice are tender, about 10 minutes. Stir in the cheese and season to taste with salt and pepper. Serve immediately.

Martha Stewart's Banana Bread

This banana bread is divine!  Before we left for Maui many people told us we needed to buy the homemade banana bread at stands along the Road to Hana.  Well, we began the Road to Hana too late and missed the banana bread!  This is how I imagine it would have tasted though.  I love the inclusion of sour cream in this recipe - makes it so moist.

Martha Stewart's Banana Bread

1/2 c butter (1 stick), at room temperature
1 c sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c very ripe bananas, mashed (~3 bananas)
1/2 c sour cream
1 tsp vanilla extract
1/2 c chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate. In a medium bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix until just combined. Add mashed bananas, sour cream and vanilla; mix to combine. Stir in nuts (if desired) and pour into pan. Bake until cake tester inserted into center of loaf comes out clean, about 1 hour - 1 hour and 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool. 

Skillet Creamy Macaroni and Cheese

I love my Abuela's recipe for macaroni and cheese and haven't really had a desire to try another one, but I came across this one and thought I'd give it a shot.  You can make the entire thing in one skillet and it's quite creamy.  Just be careful not to over do it on the cheese!  (I used too much because I didn't measure.)  You can also add ham and peas or any other variety of foods to dress this up.

Skillet Creamy Macaroni and Cheese

3 1/2 cups water, plus extra if needed
1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce (I omitted - didn't have any.)
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste 

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (May not need any additional water.) Stir in the butter and season with salt and pepper to taste. Serve immediately.

Baked Garlic Mashed Potatoes

These mashed potatoes are seriously good!  (A little fattening, maybe, but sooo good!)  This is another recipe from Mel's Kitchen Cafe and we ate these with the grilled chicken the other night.  I used red potatoes since that's what I had on hand and I'm pretty sure I didn't use a full 5 pounds of potatoes.  I also omitted the green onions because I didn't have any.  After the potatoes were done boiling on the stove I whipped everything up with my electric hand mixer....this made the consistency really smooth.  Enjoy!

Baked Garlic Mashed Potatoes

5 pounds russet, red or yukon gold potatoes, peeled and cut into 1-inch cubes

8 ounces light or regular cream cheese (I used Neufchatel - 1/3 less fat than regular cream cheese.)
3-4 green onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons butter (Could use less w/ still great results.)
1 cup whipping cream

Preheat the oven to 375 degrees. Lightly grease a 9X9-inch baking dish and set aside.

Place the cut potatoes in a large pot and cover with water by one inch. Add 1 teaspoon salt and boil the potatoes for about 10 minutes or until they are tender.

Drain the potatoes and return them to the pot. Mash them a few times and add the rest of the ingredients. Mash and mix well to desired consistency. Scoop the potatoes into the prepared baking pan. Dot with 1-2 tablespoons butter. Bake for 20-25 minutes until the potatoes are lightly browned on top and heated through.

Lemon and Garlic Grilled Chicken

The sun is out and it's warm outside and that means it's grilling time at our house.  This grilled chicken marinade is delicious.  The combination of lemon and garlic flavoring is just right...Not to mention, it's super easy to whip up and if you cut the chicken into strips you can get away with marinating for only 5-6 hours in the fridge....instead of overnight.  This recipe comes from Mel's Kitchen Cafe.

 

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (Cut really thick chicken breasts down into smaller strips so they absorb the marinade better.)


Combine all marinade ingredients. Place chicken in a ziploc bag (or glass bowl with lid) and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe.

Strawberry Pretzel Salad

I first had this salad at a park in Arizona as part of Thanksgiving dinner (lunch).  My sister's husband's cousin made it and it was delicious.  I think she made it with raspberries.  I decided to make this a part of our Easter dinner today and my kids loved it!  (Go figure.)  They would have been happy to eat only this salad and nothing else for dinner.  This recipe originally comes from Paula Deen (Food Network).

Strawberry Pretzel Salad

2 cups crushed pretzels 
3/4 cup melted butter 
3 Tbsp sugar, plus 3/4 cup sugar
1 (8 oz.) package cream cheese
1 (8 oz.) container whipped topping (thawed in fridge)
2 (3 oz.) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10 oz.) packages frozen strawberries (Mine were whole so I cut them up into quarters.)
1 (8 oz.) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees.

For the crust, mix the pretzels, butter and 3 Tbsp of sugar.  Press this mixture into a 9X13 pan and bake for 7 minutes.  Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.  Fold in whipped topping, and spread over the cooled crust.  Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.  Add the strawberries and pineapple and pour over the cream cheese mixture.  Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.

Ranch Pork Roast

What this picture really needs is a green salad!  Unfortunately, my fridge is really lacking in the vegetable department right now.  I haven't been able to get a Bountiful Basket for the past two weeks!  I keep forgetting to order right at noon and by the time I sign on, they are gone.  In fact, all of Utah County was sold out by the time I signed on early Monday evening!  Ugh!  Anyway, this pork roast is wonderful and SO easy.  It is really, really moist.  It reminds me of Kalua Pork but with a slightly different flavor.  This is another recipe I found at The Sisters Cafe.

Ranch Pork Roast

1 Pork Sirloin Tip Roast (these are sold in four packs at Costco - they are about 2lbs each and 98% fat free!)
Ranch Dressing Mix (dry packet)

Place the roast in a crock pot and sprinkle half of the ranch dressing packet over roast.  Fill crock pot about 1/3 full with water and cook on low for 5-8 hours.  The roast is done when you can easily shred it with a fork.  You can drain off some of the water before serving.  That's it!

Crash Hot Potatoes

Oh boy!  These are tasty potatoes!  And the best part...they are super easy to make and require very little time.  I found this recipe at The Pioneer Woman.  I'm looking forward to checking out more of her recipes.

Crash Hot Potatoes

12 New Potatoes (or other small, round potatoes) 
Olive Oil 
Kosher Salt
Black Pepper
Favorite Herb (I used rosemary.)

Begin by bringing a pot of salted water to a boil.  Add potatoes and allow to boil until tender when forked.

Drizzle olive oil generously on a cookie sheet. (You want enough to ensure that your potatoes don't stick to the pan.)

When potatoes are tender, drain and arrange on cookie sheet.  Make sure to leave enough space between potatoes for them to spread out.

Use your potato masher to gently mash each potato slightly.  Rotate the masher 90 degrees and finish flattening.  Don't over "smash" though.

Next, brush the tops of each potato generously with olive oil.  Then sprinkle generously with kosher salt, followed by fresh ground black pepper.  Last, sprinkle the herb of your choosing.  (I used dried but fresh would be wonderful too - just make sure you cut it up really fine if you use fresh herbs.) 

Bake on the top rack of your oven at 450 degrees for about 20 minutes or until golden brown.

Sweet and Spicy Slow Cooker Chicken

I am a fan of anything that can be cooked in a crock pot...so much less of a headache for me when dinner time rolls around.  This is a great slow cooker chicken recipe that comes out flavorful and moist.  It could be used in so many ways but we usually put the chicken mixture in tortillas with beans, sour cream and cheese.  (Or whatever we have on hand.)  This recipe comes from Mels Kitchen Cafe.  I always double this recipe and freeze half of it for another day.  The mixture will come out quite soupy so you can drain the tomatoes from the start if you want, or just drain some of the liquid before serving.

Sweet and Spicy Slow Cooker Chicken

1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

Chili-Rubbed Pork with Apricot Glaze

I just realized this is my 100th post!  This recipe comes from Mel's Kitchen Cafe.  I haven't made anything from her site that I haven't liked so far.  I sent Ben to the store last night to pick up the ingredients I needed for this roast.  I don't normally keep apricot jam or fresh ginger on hand.  Luckily, Ben was able to find both!  This recipe calls for a really unique blend of things sweet and spicy - it's full of flavor.  We grilled ours but you could also roast it in the oven.  Just make sure you plan ahead because the rub needs to have time to sit and marinate on the pork.

Chili-Rubbed Pork with Apricot Glaze

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:

1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

Glaze:

1 1/2 cups apricot jam/jelly

1/2 cup barbecue sauce

1 teaspoon grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (I omitted.)

2 tablespoon chopped fresh cilantro (I used 1 tsp. dried.)

2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill, tent with foil and let it rest for about 5 minutes before slicing.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Potatoes Dauphinoise

I grew up on russet potatoes.  They were never my favorite but I ate them.  In more recent years I've discovered other varieties of potatoes that are so much tastier!  I think it's mainly a texture thing...russet potatoes are just kind of grainy.  Don't get me wrong.  I like russet potatoes just fine, when they're covered in butter, sour cream and cheese!  So today I tried a new recipe using a combination of red potatoes and small gold potatoes that I had on hand.  I think it turned out really good!  The prep was really quite easy - I sliced the potatoes by hand and spent much less time doing this than I usually do grating potatoes when making augratin potatoes.  This recipe comes from The Sisters Cafe.

Potatoes Dauphinoise

3 pounds waxy potatoes, peeled (red or Yukon gold are great)
1 large garlic clove, halved
1 Tb butter, softened
1/4 tsp ground nutmeg
1 cup finely grated Gruyere cheese (or cheddar works great)
1 cup heavy cream
1/2 cup milk
salt and freshly ground black pepper

1. Cut the potatoes into 1/4 inch thick slices. Put them into a large pot and fill with cold water and a little salt. Bring to a boil on high heat. Reduce the heat and simmer for 2 minutes. Do not overcook at this stage or the potatoes will begin to break break up. Drain well.

2. Rub the inside of the baking dish (I used a 9x13 pan.) with the cut garlic and grease with a little of the butter.

3. Preheat oven to 325. Put half the potatoes into the dish, spreading them evenly. Sprinkle with a little of the nutmeg and some seasoning of salt and pepper. Add half the cheese and then another layer of potatoes, nutmeg and salt and pepper.

4. Beat together the cream and milk and pour evenly over the potatoes. Finish by scattering the remaining cheese on top with a few small pieces of butter dotted over the surface.

5. Bake in the middle of the oven for 40-45 minutes until a deep crisp brown crust forms. Serve immediately from the dish.  

Chicken Pot Pie

This is one of Ben's all-time favorite meals.  I have to admit, I like it, but it's not my favorite.  I basically make it for him and as far as I'm concerned, if it's one of his favorite's it's blog-worthy.  I first tried this when my good friend and neighbor Kristen made this back when we lived in Provo as newlyweds.  I've been making it here and there ever since.

Chicken Pot Pie

Boil 3 eggs.
Boil 2-3 chicken breasts in salted water.
Remove chicken, chop, and place in bottom of 13X9 casserole dish.
Top with 1 can mixed vegetables, drained and then boiled eggs, sliced.

Mix 1 can cream of chicken soup, 1 can cream of celery, 2 cups chicken broth (can use broth from boiled chicken above.)
Pour over chicken, vegetables and eggs.

Crust:
1 cup self-rising flour
1 stick melted butter
1 cup milk

Mix together and drop by spoonfuls on top of everything else in baking dish.

Bake at 375 about 45 minutes, or until lightly browned on top.  Allow to sit for five minutes or so after removing from oven.

Oatmeal Pancake Mix

I am in love with oatmeal pancakes.  I have another recipe on this blog that I love, but here is a new one.  This makes 10 cups of dry mix that can be stored on the counter for a couple of weeks or in the fridge for several weeks.  I found this recipe at Mel's Kitchen Cafe.  You've got to try it!

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (can just do 2 more cups wheat flour if you want)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I didn't have to add any extra oil.) Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work OR put one Tbsp white vinegar in a 1 cup measuring cup and then fill cup with whole milk), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Black and White Bean Dip

I really like the multi-grain chips from Costco and they go great with a good dip.  I just happened to have all the ingredients for this on hand so I whipped it up yesterday for an after church snack.  It was great!

Black and White Bean Dip

1 can of black beans-drained

1 can of white beans-drained

1 can of shoepeg corn-drained

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 chopped roma tomatoes

garlic salt to taste

Avocado-optional

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.  

Pineapple Salsa Chicken

I love crock pot meals - just throw everything in and let the crock pot do the work! I made this with mild salsa but I think I'd like it even more with medium - just needed a little extra kick, in my opinion. I also used two cans of black beans because I was out of white beans. You can really use whatever you have on hand. This recipes comes from the Sisters Cafe.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz.) can crushed pineapple, drained
1 (15 oz.) can black beans
1 (15 oz.) can white beans
2 cups mild or medium salsa

Tortillas or tortilla chips and garnishes: sour cream, avocado, tomatoes, lettuce, cheese, etc.

Place chicken in crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Using tongs, remove chicken to a cutting board and shred with two forks. Mix chicken back in with rest of ingredients. The mixture will be quite soupy so you may want to drain off the excess liquid before serving, especially if eating in tortillas. The leftovers can be frozen in a freezer-safe ziploc bag and reheated in a crock pot another day.

Cereal Supreme

Tyler requested three different types of cereal mixed together the other morning and he said, "Mom, isn't this the best cereal bowl ever?" He requested that I take a picture and post it on my blog. Then he said he would give me the recipe to post. :) So here it is...Tyler's first original recipe.

Cereal Supreme

Life cereal
Honey Comb cereal
Frosted Mini Wheats cereal
Blueberries
2% milk

First pour some Life in a bowl. Then add Honey Comb. Next add Frosted Mini Wheats. Mix the cereals up and then sprinkle some blueberries on top. Last pour milk in the bowl. Eat!

Fruit Soup

This is another good dish for a gathering. I got this recipe from The Sisters Cafe and the "sister" who posted this recipe called it the "epitome of chick food." :) I certainly enjoyed it. Just make sure you plan ahead for this one - the liquid mixture has to chill overnight.

Fruit Soup

3/4 c. sugar
1 c. water
1 c. peach juice (or another cup of water - which is what I did)
3 Tbsp "Minute" brand tapioca
6 oz. orange juice concentrate
1 1/2 c. water

2 cans mandarin oranges (with or without juice)
1 large can sliced peaches (Lite peaches bottled w/ pear juice are perfect. If you use peaches in heavy syrup, don't add the syrup. Also cut peaches into bite-sized pieces.)
2 cups fresh strawberries, sliced
2 bananas, sliced
1 bag frozen raspberries or tri-berry mix, thawed but still cool and firm (or equivalent amount of fresh)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when tapioca becomes more clear.) Add orange juice concentrate and 1 1/2 cups water. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas and raspberries (or other berry mixture).

Avocado Bean Dip

I'm so excited to have a new "dip" recipe. They are so great for gatherings. I made this for a baby shower and brought the leftovers home. Ben tried it and immediately said, "Can you make more of this??" That's always a good sign. And this is really easy to make.

Avocado Bean Dip

1 - 15 oz. can white beans (or black), drained
1 avocado, mashed
1/2 cup salsa (I just used regular mild salsa.)
1/4 cup finely chopped green onions (I only used about two stalks.)
2 Tbsp canned diced green chilis
2 Tbsp chopped fresh cilantro
1 Tbsp fresh squeezed lemon juice
1/4 tsp salt

Mash the avocado and then stir in rest of the ingredients. Serve with chips! (I love the multi-grain chips from Costco.)

Lion House Hearty Chicken Noodle Soup

I first tasted this soup at my friend Melissa's house several years ago. It was the best chicken noodle soup I had ever had. It's been my go-to recipe ever since. It's also my husband's favorite soup that I make. It is "hearty" just like the title suggests.

Lion House Hearty Chicken Noodle Soup

2 tsp. chicken soup base, or 2 boullion cubes

6 cups chicken stock (broth) - I boil my chicken and use the leftover water as my stock. Then I add another can or so of chicken broth if I need it. I don't usually measure...just try to eye somewhere btwn 4-6 cups.

2 cups chopped carrots
1-2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken) - I don't usually do this...it's generally thick enough without.
2 cups cooked diced chicken
2 1/2 oz. (about 4 cups) cooked noodles - I use Rotini pasta but you could also use egg noodles.

Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste. Makes a lot...I'd say 6-8 servings.